Chickpea Curry
My friend of 25 years, Sarah Kenyon, set me the challenge; create a delicious and hot chickpea curry recipe. Well here it is, and I have to say, its absolutely delicious.
Chickpea Curry
A quick and easy vegan curry, packed with flavour
Equipment
- Large saucepan
Ingredients
- 2 tbsp Coconut oil
- 1 inch Ginger peeled and chopped
- 3 cloves Garlic peeled and chopped
- 1 large Onion peeled and chopped
- 6 Cardamon pods crushed and save the seeds
- 500g Soaked chickpeas drained and rinced
- 1 can Coconut milk
- 1 can Chopped tomatoes
- 2 tbsp Garam Masala
- 1 tsp Turmeric
- 1 tsp Hot chilli powder
- 1 tsp Salt
- 1 tsp Ground black pepper
- 1 tbsp Fenugreek leaves
- 1 tbsp Chopped coriander
- 1 tbsp Lemon juice
- 1 cup Spinach
Optional ingredients
- 1 head Broccoli Cut into bite size pieces
- 1 cup Green beans chopped into 2cm pieces
- 1 cup Peas
Instructions
- Heat the coconut oil in the pan on a medium setting, add the caramon seeds and chopped onion and stir until the onion starts to brown
- Add the garlic and ginger and stir for one minute
- Add the chilli powder, garam masala and turmeric, and stir for 30 seconds
- Add the coconut milk and chopped tomatoes and stir until everything is mixed together
- Add the chickpeas, spinach, fenugreek leaves, salt and pepper and stir
- Reduce the heat to a gentle simmer and leave for 5 minutes
- Add the optional vegetables at this stage
- Add the chopped coriander and lemon juice, stir and leave to simmer for 5 minutes(if using frozen vegetables, cook this stage for an extra few minutes)
- Serve with rice
